To the regular followers of Jay Eatz you may be wondering why this post hasn't started with "So......."? Jay Eatz has been instructing various cooking classes and has promised his students he would make the recipes and relevant course content available via the inter-web. So rather than "So I taught BBQ spices and rubs class last night......." the post title follows the course description to make it easier for participants to find. With that said here goes.

Add all spices to a container with a lid, cover and shake vigorously to blend spices evenly (and easily). Makes enough rub to cover 6 lbs of pork ribs or 10 lbs of pork roast (half recipe should be enough to coat 2 racks of ribs).

Dry Rub for Pork Recipe

1/4 Cup Paprika

1/8 Cup Black Pepper

2 Tbsp Garlic Powder

2 Tbsp Onion Powder

1 Tbsp Cayenne Pepper (add more or less to adjust the spiciness)

1/4 Cup Coarse Salt (ie Kosher Salt)

1/4 Cup Brown Sugar

Add all spices to a container with a lid, cover and shake vigorously to blend spices evenly (and easily).

Home Made Montreal Steak Spice

2 Tbsp Paprika

2 Tbsp Crushed Black Pepper

1 Tbsp Kosher Salt

1 Tbsp Granulated Garlic

1 Tbsp Granulated Coriander (or crushed coriander seed)

1 Tbsp Red Pepper Flake

1 Tbsp Dill

Add all spices to a container with a lid, cover and shake vigorously to blend spices evenly (and easily). Makes about 1 cup of steak spice.

Chicken Rub

1 Tbsp Coarse Salt

1 Tbsp Black Pepper

1 Tbsp Dried Oregano

1 Tbsp Thyme

1 Tbsp Onion Powder

1 Tbsp Garlic Powder

1 Tbsp Paprika

1/4 Tsp Cayenne Pepper

Add all spices to a container with a lid. cover and shake vigorously to blend spices evenly (and easily).

Step 2: Apply the rub. The directions for this are implied by the term, rub the "rub" into the meat. Work it into the and cover all sides and crevice's. Try to apply only as much rub is needed and discard any rub that did not adhere to the meat.